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Mom’s Pumpkin Pie

Total Time

Prep: 20 min. + freezing Bake: 50 min.


2 pies (8 servings each)

My husband is on a restricted diet, so his mom shared the recipe for these pared-down pies. —Carol Kloes, Arlington, Texas


  • 2 cups all-purpose flour, divided
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 6 tablespoons shortening
  • 6 tablespoons cold water
  • 1/2 cup egg substitute
  • 1 egg
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 cans (15 ounces each) solid-pack pumpkin
  • 2 cups fat-free evaporated milk
  • 2 cups reduced-fat whipped topping


  1. In a small bowl, combine 1-1/2 cups flour, sugar and salt; cut in shortening until crumbly. In another bowl, whisk water and remaining flour until smooth. Gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide pastry in half. Roll out each portion between two pieces of plastic wrap into an 11-in. circle. Freeze for 10 minutes.
  2. Remove one sheet of plastic wrap from one pastry; transfer to a 9-in. pie plate coated with cooking spray. Remove remaining
  3. plastic wrap. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Repeat with remaining pastry.
  4. In a large bowl, beat the egg substitute, egg, sugars, salt and spices until blended. Beat in pumpkin. Gradually beat in milk. Pour into crusts. Bake at 375° for 50-60 minutes or until a knife inserted in the center comes out clean. Garnish with whipped topping.

Nutrition Facts

1 piece: 245 calories, 6g fat (2g saturated fat), 14mg cholesterol, 282mg sodium, 41g carbohydrate (0 sugars, 3g fiber), 6g protein.

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